I don't really dry age. But I leave my steaks in the frig for 4-5 days before cooking. The color darkens a little. They taste better than buying and cooking the same day. They always turn out great.
I’ve found a butcher that sells the whole roast half price. So I get about 2.3kgs if rib roast for $35AUD, which is cheap in Australia. I found if I left it in the cling wrap that parts of it go off within 3-4 days, so I started just leaving it on a rack in the fridge. I’ve kept it for as long as 10 days and cooked it no problem. This video is gold, thank you. I’m going to put some salt under and leave a portion up the back for 28 days. Even after 10 days the meat is different.
I tried this. I kept it as a whole roast, and kept the cap on. It was amazing and my guests said it was noticeably different than a normal rib roast. In a great way.
I had my first dried aged steak three days ago and honestly it was a delicious experience, loved your video bro! so calm and directly to the point 🤠 cheers!
Put some melted gorganzola cheese and dip the meat in it and eat it!! I love it!! This is italian blue cheese! Mix it with salted butter 50/50 and freeze it in cubes or slices to use when you have steak. Its cheaper,quicker, and tastes great on meat, try it on lamb or mutton, pork, chicken, duck, u name it!! Its real good!!❤😊
I've had similar experiences and I've tried this a few times. I think part of reason is we are just drying the beef and not much aging. I believe there needs to be more controlled humidity.
Awesome video. I am in the process of dry aging a 7lb ribeye roast in the fridge using dry age wraps I ordered off of amazon. I am about 15 days in and I can not wait to see the results. In the meantime I put in the fridge some individual ribeye steaks wrapped in cheesecloth for a quick dry age for this coming weekend. I cant wait to try these as well!
@@Theology313 I am planning on cutting it open Sunday. It will be 31 days. I started it on Jan 5. It looks really good in the fridge. I did a short "Dry Age" for 7 days with 2 individual ribeye steaks I had as an experiment. I dried off the steaks very well with paper towels and then wrapped them in paper towels and put them on a wire rack in the back of the fridge. After the first day I changed the paper towels and went another day in the fridge. On the next day I swapped out the paper towels with some cheese cloth I purchased on Amazon and let it sit for the remainder of the week. They came out amazing!! I was pleasantly surprised that it was very close to a longer term age! Very tasty!!
You did very well. 👏🏾 I get my meat, dry aged already! If you freeze it, it tastes even better! As the meat starts to thaw, blood comes out of the steak. So you have to make sure you separate the meat from the juices! I saw this video & I'm going to keep watching your journey! I think I will be able to learn some new tricks!! 👍🏽
You are right, 28 days is pretty early. A mini fridge with proper humidity control would have been the next step. I'm looking around for dry aged steaks from someone with the right equipment.
Yeah, that's been my experience with dry aged beef in general. Difference in flavor is definitely there but minimal, and those most disposed to claim otherwise are invested in that for other reasons, as you discovered. The ability of dry aging to substantially improve the texture of cuts that aren't that tender without it is a good reason to go that way if you're buying an animal straight from the farm. IMO otherwise, you can just buy cuts from the butcher that get you to your desired nexus of tender and beefy with just a little care to dry before it hits the heat.
Mold isn't a bad thing it's actually needed to get that nutty cheesy flavor and aroma. Its the same mold used in the cheese making process. All you did was essentially dehydrate it for 28 days, the necessary conditions for that microbial process were not met.
it's the temperature and humidity. BOTH NEED TO BE VARIED OVER TIME. A proper "dry age" for meat just cannot be performed with a consumer refrigerator. There is a lot going on. Mainly that the long chain proteins begin to breakdown. Then there is also the aromatic that happen when the fat and the meat begin to concentrate (dehyrate) during this long chain protein breakdown.. this has to happen not just at the outside, but within all the way to the core. At the low temperatures of your fridge inhibits that long chain breakdown. And the very low humidity levels also inhibit the entire meat from the OXYGEN that is required to help promote this long chain protein. So your very low humidity air is so dry (and you put a fan on it) causes the exterior to lock up and dry out...You have the idea wrong here. You need that oxygen and the other gases within the meat to transpire. This is how the process of long chain protein is enhanced. but you really cannot accomplish that in a standard refrigerator. this is what that kind of system would look like: no fan. sterile. sterile water supplied to a humidity control variable temp settable to 43 degrees. lots of coarse salt. let sit for 40 days, or more depending on the MASS of the meat for typical 10 pounds 40 is fine. for above 10 into the 20 and 30, give it 50 days. the key is to salt liberally the entire meat (no water) BEFORE sitting in "dry age"...the salt will keep the exterior "open" for sterile water humidity AND OXYGEN to transpire into the meat. It does not seal it. It keeps it open. And it also helps as a BASE to also fasciliate the long chain protein over time. When you take it out, you butcher it...some leave the exterior on and cook it then cut that off after cooking. Some prefer to cut it all off before cooking. This is where experience and keen eye for any kinds of bacterial or fungal growth might occur. But again, if you are using completely sterile materials (salt, water, interior of dry age container and any platters and grids or hooks (don't get me started on the benefits of HANGING MEAT..yes, it makes a difference.)... From me personal experience, these dry age steaks tend to be best cooked in a salamander. (2 broilers at 1400 degree F, one on top and one on bottom. It's a mini blast furnace essentially. This creates a sear very rapidly and there is no heat stall. It also creates the best carmel and vanilla flavors a this time and method from the fat and protein. If you are going to the trouble of doing a proper dry age, and the expense, salamander is the way to go. It's possible to convert a standard bbq grill to a salamander with some clever hacks. it really does make a difference. in terms of how to build a dedicated dry age fridge? (because you really don't want other food inside where open doors lead to more risk of bacterial growth) Pick a cheapo...set it to 42. Fill the lower two "chillers or vegetable drawers" with distilled water. There's your reliable humidity source. Check on water levels every so often, but not everyday...door needs to be closed as much as possible. because bacteria. This must be treated with safety in mind. One could get very sick from trying this out and not paying attention to details. some bacterial loads can survive inside of meat at pretty high temps. The salt helps make sure this doesn't happen from fomite activity or colonies that begin from outside contaminated air going in the fridge and from hands, breathing, etc. Again, retrofiiting a hanger into the fridge is a nice touch. The weight of the meat becomes a non trivial force that also amplifies the long chain protein breakdown and causes tougher tissues, membranes tendons, etc all of these elements of the meat are structurally compromised over time and that's what you are looking for. we really should just call it tenderizing. Dry age is a misunderstood and ancient practice. it's the details.
I remember Chef Johns, and I nearly lost it when he left the cap on😱 I'm glad you removed it. Even though you didn't get the results you wanted, it was still a really cool experiment. 😃
In korean, they vacuum pack the meat and put it in a storage box filled with water and put both of them in the frig. Sink the meat in the water, wait 60 days and take it out and eat it, it will have a little nip to it, u fermented the meat or as some say you aged it !! I would put a small piece of gorganzola in the bag and let it work on the meat!! Try it, i think u will love it!! Even on a cheaper cut! Its kind of a reverse Su-V !!
I've read that 30 day aging is the minimum. Many state 60 to 80 days is much better. And it seems others lightly covered the meat so it doesn't dry out.
If you apply some salt on the surface it can quicken the process and mildly cure the meat, its gonna come out saltier but you'll reach the result in less than a week.. Just dont do too much, only an even layer on the surface.
Well if you watched a lot of videos you probably know that 28 days really is for tenderness and not for flavor, you start getting real flavor from 35+ days.
@@GrillTopExperience 60-80 days is the sweet spot for me…but it’s a acquired taste and not everybody will like the ´´weird’´ funky blue cheese , gamey taste . I ´ve tried 100 days + and It’s way to ´´ strong for my taste.
Yes you can, Guga from “Guga foods “ and “sous vide everything “ , dry age meat all the time in special bags u can buy, nothing else needed . Check him out on you tube ...this guy here is doing it all complicated and you don’t need all he has done here ,
Putting it on a wire rack is not complicated. The whole point of the test was to see if you could do it without the bag. Guga also has a special fridge just for his meat. Most people don't have that luxury.
Grill Top Experience you doing way too much and wrong and dangerous in open air in your frig. To each there own..the bag also allows you to put it in your frig, no special frig needed
Not everyone has a special fridge or acess to the bags for dry aging, and at one point I personally wanted to do this experiment myself, this is why I really appreciate this video, and found it very informative. Great test, keep up the great work. Thanks!! And I have to say that I was very very surprised by the tasting results.
Most of the flavor is in the pellicle I think. I am on a carnivore diet so steak is something i eat about 4 days a week. I have been coating my steaks with koji rice, pressing the stuff in on every side. then i put it in a small fridge we have on a rack, turning it over every two or three days until a week or so has gone by. It has a strong cheese smell by that time, and I just cook it without removing anything from the surface. It tastes incredible, and it has a very distinct taste to it. But most of that I have noticed is on the surface itself. Only drawback is that the koji rice is a pain to scrape off before cooking, and it often burns the pan if you have any of it left. Plus it can make the crust uneven as well if it is cooked too early.
You should have left the dryaged steak 40 days. Try sous vide at 54 Celcius (medium rare), cool down, cook in a skillet for 1,5 mins. per side KABOOM.....
Your refrigerator will naturally cycle on and off and that will make the temperatures fluctuate. Is the fridge mostly empty? Adding some water bottles or other drinks will help it stay more constant. Mine stayed pretty consistent when I checked it, but I wasn't too worried about it. If it's out of the danger Zone 40F+ the whole time, you should be OK, but you wan to keep it cooler to be safe.
Might be the fridge smell that made the steak taste not to its full potential…. I’m trying to dry age some pork loins for the last 5 days, maybe I’ll stop and just eat it now.
Shoving them in the DIRECT flames RUINED it .. sheesh one control variable manipulation at a time fella. Pan sear 1st bite straight up, salt pepper after on fork 2nd bite THEN alter variables thereafter
Nooono no no noooo!! No. Just no. What the hell are you doing people, now i understand why when you go to Italy or the balkans everyting tastes good to you 🤣 you want the balkan recepie for dry aging any meat in a standard no freeze refrigerator? It's somewhat a known secret how to do it. And you get dry aged meat that doesn't need cooking.
Dry aged for to long is a have its a waste and doesn't do anything but adds a old sock flavor. A week is enough any more and you are wasting meat for nothing but CZcams
I don't really dry age. But I leave my steaks in the frig for 4-5 days before cooking. The color darkens a little. They taste better than buying and cooking the same day. They always turn out great.
Thanks for the tip!
Ditto.
So u dry aged it for 5 days
when they turn color little bit they have a little sour smell right? but from everything I read any sour smell is a no-go?
100% the best way to go
I’ve found a butcher that sells the whole roast half price. So I get about 2.3kgs if rib roast for $35AUD, which is cheap in Australia. I found if I left it in the cling wrap that parts of it go off within 3-4 days, so I started just leaving it on a rack in the fridge. I’ve kept it for as long as 10 days and cooked it no problem. This video is gold, thank you. I’m going to put some salt under and leave a portion up the back for 28 days. Even after 10 days the meat is different.
I tried this. I kept it as a whole roast, and kept the cap on. It was amazing and my guests said it was noticeably different than a normal rib roast. In a great way.
That's awesome that it worked out well for you and your guests. You saved some cash doing it yourself too.
I had my first dried aged steak three days ago and honestly it was a delicious experience, loved your video bro! so calm and directly to the point 🤠 cheers!
Put some melted gorganzola cheese and dip the meat in it and eat it!! I love it!! This is italian blue cheese! Mix it with salted butter 50/50 and freeze it in cubes or slices to use when you have steak. Its cheaper,quicker, and tastes great on meat, try it on lamb or mutton, pork, chicken, duck, u name it!!
Its real good!!❤😊
what an underrated channel; the production quality of this video is great
I appreciate the support. I'm just having fun over here.
Best Christmas present ever!
I've had similar experiences and I've tried this a few times. I think part of reason is we are just drying the beef and not much aging. I believe there needs to be more controlled humidity.
Awesome video. I am in the process of dry aging a 7lb ribeye roast in the fridge using dry age wraps I ordered off of amazon. I am about 15 days in and I can not wait to see the results.
In the meantime I put in the fridge some individual ribeye steaks wrapped in cheesecloth for a quick dry age for this coming weekend. I cant wait to try these as well!
Today 15 day…tell me your result?
@@Theology313 I am planning on cutting it open Sunday. It will be 31 days. I started it on Jan 5. It looks really good in the fridge.
I did a short "Dry Age" for 7 days with 2 individual ribeye steaks I had as an experiment. I dried off the steaks very well with paper towels and then wrapped them in paper towels and put them on a wire rack in the back of the fridge.
After the first day I changed the paper towels and went another day in the fridge.
On the next day I swapped out the paper towels with some cheese cloth I purchased on Amazon and let it sit for the remainder of the week. They came out amazing!! I was pleasantly surprised that it was very close to a longer term age! Very tasty!!
You did very well. 👏🏾 I get my meat, dry aged already! If you freeze it, it tastes even better! As the meat starts to thaw, blood comes out of the steak. So you have to make sure you separate the meat from the juices!
I saw this video & I'm going to keep watching your journey! I think I will be able to learn some new tricks!! 👍🏽
Thanks for checking out the channel and for the kind words. You are lucky to have a place that sells dry aged meat.
Thanks for the tip of putting a layer of salt underneath and setting the fridge at around 2°C. Not once in my search online did I find these tips.
you should try 45-60 days for more funk. also get a mini fridge and use the fan from the start. humidity control is also important
You are right, 28 days is pretty early. A mini fridge with proper humidity control would have been the next step. I'm looking around for dry aged steaks from someone with the right equipment.
Just a waste for a stupid CZcams fad
The only honest Click bait youtuber
Who didn't pretend he knows what he's doing good job and thanks for your honesty
Yeah, that's been my experience with dry aged beef in general. Difference in flavor is definitely there but minimal, and those most disposed to claim otherwise are invested in that for other reasons, as you discovered. The ability of dry aging to substantially improve the texture of cuts that aren't that tender without it is a good reason to go that way if you're buying an animal straight from the farm. IMO otherwise, you can just buy cuts from the butcher that get you to your desired nexus of tender and beefy with just a little care to dry before it hits the heat.
Mold isn't a bad thing it's actually needed to get that nutty cheesy flavor and aroma. Its the same mold used in the cheese making process. All you did was essentially dehydrate it for 28 days, the necessary conditions for that microbial process were not met.
Good try, and experiment. I've never asked for space in the refrigerator for Christmas, brilliant.
flavor development starts happening more after 28 days.
it's the temperature and humidity. BOTH NEED TO BE VARIED OVER TIME. A proper "dry age" for meat just cannot be performed with a consumer refrigerator. There is a lot going on. Mainly that the long chain proteins begin to breakdown. Then there is also the aromatic that happen when the fat and the meat begin to concentrate (dehyrate) during this long chain protein breakdown.. this has to happen not just at the outside, but within all the way to the core. At the low temperatures of your fridge inhibits that long chain breakdown. And the very low humidity levels also inhibit the entire meat from the OXYGEN that is required to help promote this long chain protein. So your very low humidity air is so dry (and you put a fan on it) causes the exterior to lock up and dry out...You have the idea wrong here. You need that oxygen and the other gases within the meat to transpire. This is how the process of long chain protein is enhanced. but you really cannot accomplish that in a standard refrigerator.
this is what that kind of system would look like:
no fan.
sterile.
sterile water supplied to a humidity control
variable temp settable to 43 degrees.
lots of coarse salt.
let sit for 40 days, or more depending on the MASS of the meat
for typical 10 pounds 40 is fine.
for above 10 into the 20 and 30, give it 50 days.
the key is to salt liberally the entire meat (no water) BEFORE sitting in "dry age"...the salt will keep the exterior "open" for sterile water humidity AND OXYGEN to transpire into the meat. It does not seal it. It keeps it open. And it also helps as a BASE to also fasciliate the long chain protein over time.
When you take it out, you butcher it...some leave the exterior on and cook it then cut that off after cooking. Some prefer to cut it all off before cooking. This is where experience and keen eye for any kinds of bacterial or fungal growth might occur. But again, if you are using completely sterile materials (salt, water, interior of dry age container and any platters and grids or hooks (don't get me started on the benefits of HANGING MEAT..yes, it makes a difference.)...
From me personal experience, these dry age steaks tend to be best cooked in a salamander. (2 broilers at 1400 degree F, one on top and one on bottom. It's a mini blast furnace essentially. This creates a sear very rapidly and there is no heat stall. It also creates the best carmel and vanilla flavors a this time and method from the fat and protein. If you are going to the trouble of doing a proper dry age, and the expense, salamander is the way to go. It's possible to convert a standard bbq grill to a salamander with some clever hacks. it really does make a difference.
in terms of how to build a dedicated dry age fridge? (because you really don't want other food inside where open doors lead to more risk of bacterial growth) Pick a cheapo...set it to 42. Fill the lower two "chillers or vegetable drawers" with distilled water. There's your reliable humidity source. Check on water levels every so often, but not everyday...door needs to be closed as much as possible. because bacteria. This must be treated with safety in mind. One could get very sick from trying this out and not paying attention to details. some bacterial loads can survive inside of meat at pretty high temps. The salt helps make sure this doesn't happen from fomite activity or colonies that begin from outside contaminated air going in the fridge and from hands, breathing, etc. Again, retrofiiting a hanger into the fridge is a nice touch. The weight of the meat becomes a non trivial force that also amplifies the long chain protein breakdown and causes tougher tissues, membranes tendons, etc all of these elements of the meat are structurally compromised over time and that's what you are looking for.
we really should just call it tenderizing. Dry age is a misunderstood and ancient practice.
it's the details.
. I’m dry aging one now in fridge. Just started today. Just May alter my approach Great video. Thanks.
I remember Chef Johns, and I nearly lost it when he left the cap on😱 I'm glad you removed it. Even though you didn't get the results you wanted, it was still a really cool experiment. 😃
In korean, they vacuum pack the meat and put it in a storage box filled with water and put both of them in the frig. Sink the meat in the water, wait 60 days and take it out and eat it, it will have a little nip to it, u fermented the meat or as some say you aged it !!
I would put a small piece of gorganzola in the bag and let it work on the meat!! Try it, i think u will love it!!
Even on a cheaper cut! Its kind of a reverse Su-V !!
Ryan I absolutely love this and much respect for going out of the box. I am pretty Suprised by them results as well
I need to find dry aged steaks from someone who has the right setup. That way I can find out if there is a bigger difference. I'm on the hunt!
We have had great success with about 30-35 days. Tends to give you a better richness like a good cheese the longer it sits for.
I've got another one that is getting pretty close to that. We will see!
I just portion a few steaks and let them sit open in the fridge for a few days. I like them with a little bit of rind.
Looked delicious.
I've read that 30 day aging is the minimum. Many state 60 to 80 days is much better. And it seems others lightly covered the meat so it doesn't dry out.
Nice experience. I love hearing bbq stories like that. Keep on experimenting 👍
That's the plan! I want to find out if things are worth they hype. I've got another experiment going right now.
I do remove the pelicase, but I like to throw a small piece in my suos vide. I find it increases that beefy flavor.
tried it a while back with chuck, the flavor was in between its normal flavor and jerky.
Awesome video. Very much appreciate you sharing your thoughts and efforts on this.
Very clear and informative video. Thanks babe😂
If you apply some salt on the surface it can quicken the process and mildly cure the meat, its gonna come out saltier but you'll reach the result in less than a week.. Just dont do too much, only an even layer on the surface.
Appreciate your honesty
Aren't use supposed to put it in a crisper drawer with cheese cloth over it?
Well if you watched a lot of videos you probably know that 28 days really is for tenderness and not for flavor, you start getting real flavor from 35+ days.
I did one for 45 days and didn't get those blue cheese notes either. How long is the right amount?
@@GrillTopExperience 60-80 days is the sweet spot for me…but it’s a acquired taste and not everybody will like the ´´weird’´ funky blue cheese , gamey taste . I ´ve tried 100 days + and It’s way to ´´ strong for my taste.
Thanks for the education
Great experience 👍thanks for sharing Ryan 🙏🌹🌿❤️
It was a fun one to do and it wasn't too hard to convince people to come over and test the steak ;)! Thanks for watching as always.
0:25 that made my day, lmao
The struggle is real! The last time I cured something in the fridge she kept asking when I would be done. It was a great present.
i wonder if it were because you only did it for 28 days which wouldn't give you any extra flavor. it has to be 40-45 days to get that dry age taste
Check back with me in another 38 days :)
Well done Ryan. Keep up the good work!!
Thanks! This was a fun one to do.
Good experiment Ryan.
Thanks Kirby. This one was fun to watch it progress.
Black is from humidity being too low and not drying properly
just wondering if you did not keep track of humidity
Yes you can, Guga from “Guga foods “ and “sous vide everything “ , dry age meat all the time in special bags u can buy, nothing else needed . Check him out on you tube ...this guy here is doing it all complicated and you don’t need all he has done here ,
Putting it on a wire rack is not complicated. The whole point of the test was to see if you could do it without the bag. Guga also has a special fridge just for his meat. Most people don't have that luxury.
Grill Top Experience you doing way too much and wrong and dangerous in open air in your frig. To each there own..the bag also allows you to put it in your frig, no special frig needed
Not everyone has a special fridge or acess to the bags for dry aging, and at one point I personally wanted to do this experiment myself, this is why I really appreciate this video, and found it very informative. Great test, keep up the great work. Thanks!! And I have to say that I was very very surprised by the tasting results.
Yummm that's looks really good
Most of the flavor is in the pellicle I think. I am on a carnivore diet so steak is something i eat about 4 days a week. I have been coating my steaks with koji rice, pressing the stuff in on every side. then i put it in a small fridge we have on a rack, turning it over every two or three days until a week or so has gone by. It has a strong cheese smell by that time, and I just cook it without removing anything from the surface. It tastes incredible, and it has a very distinct taste to it. But most of that I have noticed is on the surface itself. Only drawback is that the koji rice is a pain to scrape off before cooking, and it often burns the pan if you have any of it left. Plus it can make the crust uneven as well if it is cooked too early.
You should have left the dryaged steak 40 days.
Try sous vide at 54 Celcius (medium rare), cool down, cook in a skillet for 1,5 mins. per side KABOOM.....
Here's an Easy shortcut I just tried..Buy any good steak...pat dry...salt...put it on a rack in the Fridge for 3 days...Faster and Cheaper.
Most people call that dry brining, which does great things too. I usually won't go more than a day and you shouldn't have to trim.
Can you use lamb or venison?
Maybe it smelled like a refrigerator.
I did this a while back and they turned out great. I personally love a dry aged steak.
Did you see anything I did that you think I should have done differently?
@@GrillTopExperience This is the one I did a couple of years ago. Basically followed what T-Roy has done. czcams.com/video/B-8HOAa1JLo/video.html
Rayan. I have a normal refrigerator. How do I keep the temp constent at 34 degrees f. It keeps fluctuating.
Your refrigerator will naturally cycle on and off and that will make the temperatures fluctuate. Is the fridge mostly empty? Adding some water bottles or other drinks will help it stay more constant.
Mine stayed pretty consistent when I checked it, but I wasn't too worried about it. If it's out of the danger Zone 40F+ the whole time, you should be OK, but you wan to keep it cooler to be safe.
@@GrillTopExperience thanks Rayan. I will try this
28 days is too short. 45~60 days is when u develop that funk.
I’m surprised by how thin his dry aged steaks were. More meat, more flavor 🤷♂️
So most people prefer a less beefy, less tender steak. Huh.
Might be the fridge smell that made the steak taste not to its full potential…. I’m trying to dry age some pork loins for the last 5 days, maybe I’ll stop and just eat it now.
I had similar results with a dry age bag the next year. It was more convenient because I didn't have to worry about stuff touching it.
Shoving them in the DIRECT flames RUINED it .. sheesh one control variable manipulation at a time fella. Pan sear 1st bite straight up, salt pepper after on fork 2nd bite THEN alter variables thereafter
You sound like jerryrigeverything
In a good way because I like both y’all’s cadence
Thanks! I've had a couple of people make that comparison. He has many million subscribers, so you are saying there is hope :)
Nooono no no noooo!! No. Just no. What the hell are you doing people, now i understand why when you go to Italy or the balkans everyting tastes good to you 🤣 you want the balkan recepie for dry aging any meat in a standard no freeze refrigerator? It's somewhat a known secret how to do it. And you get dry aged meat that doesn't need cooking.
You can do this better :) Join Dry Age Beef group on Facebook
Dry aged for to long is a have its a waste and doesn't do anything but adds a old sock flavor. A week is enough any more and you are wasting meat for nothing but CZcams
You need better refined friends…🤔
It's been 3 years did you die?